CONDENSED MILK CHOCOLATE FROSTING
I found a similar recipe online and thought it turned out delicious. I made a few changes and this is great! It's lower fat than buttercream or cream cheese frostings, and you can make it with ingredients you already have in your pantry. If you want to put it on as a glaze for a shinier, thinner preparation, you can pour it over a cake while it's still warm. You can also dip cupcakes into it, and they'll end up with a beautiful, shiny glaze on top. For use as a fudgey, thicker frosting, allow the frosting to cool more before putting on your cake.
Provided by Teresa in CO
Categories Dessert
Time 15m
Yield 1 1/2 cup, 18 serving(s)
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan over low heat, heat chocolate squares and sweetened condensed milk, stirring frequently, until thickened (about 10 minutes).
- Once thickened, remove from heat and add water or alcohol. Stir well and allow to cool if you're using as a frosting. If using as a glaze, pour over cake or dip cupcakes into it while still warm so they can set.
Nutrition Facts : Calories 87.2, Fat 3.6, SaturatedFat 2.2, Cholesterol 7.5, Sodium 28.8, Carbohydrate 13, Fiber 0.5, Sugar 12.1, Protein 2.1
BON APPETIT'S CHOCOLATE CAKE W/CARAMEL-MILK CHOCOLATE FROSTING
Make and share this Bon Appetit's Chocolate Cake W/Caramel-Milk Chocolate Frosting recipe from Food.com.
Provided by Oreoz724
Categories Dessert
Time 1h30m
Yield 1 triple layer cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- For cake: Preheat oven to 350°F.
- Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
- Line bottom of pans with parchment paper.
- Whisk flour and next 4 ingredients in medium bowl.
- Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes.
- Add eggs 1 at a time, beating well after each addition.
- Beat in vanilla.
- Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
- Beat in 1/2 cup lukewarm water.
- Stir in chocolate chips.
- Divide batter among prepared pans (about 2 1/3 cups for each).
- Smooth tops.
- Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes.
- Cool completely in pans on racks.
- Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate).
- Peel off parchment.
- For frosting: Combine milk chocolate and bittersweet chocolate in large bowl.
- Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves.
- Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
- Carefully and slowly add whipping cream (mixture will bubble vigorously).
- Stir over low heat until any hard caramel bits dissolve and mixture is smooth.
- Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth.
- Chill chocolate-caramel frosting until completely cool, about 2 hours.
- Let stand 1 hour at room temperature before continuing.
- Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy).
- If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
- Place 1 cake layer on platter, flat side up.
- Spread 1 cup frosting evenly over top.
- Top with second cake layer, flat side up, pressing slightly to adhere.
- Spread 1 cup frosting over top.
- Top with third cake layer, rounded side up, pressing slightly.
- Spread remaining frosting over top and sides of cake, swirling decoratively.
- (Can be made 2 days ahead. Cover with cake dome and store at room temperature.).
MILK CHOCOLATE FROSTING
I was looking for a milk chocolate frosting rather than a bitter sweet chocolate frosting. I found this recipe on the Nestle's site. It turned out great and everyone in the family enjoyed it.
Provided by Luv2ride
Categories Dessert
Time 11m
Yield 1 cup, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Instructions.
- Combine the chocolate chips, butter and salt in a medium microwave-safe bowl.
- Microwave the mixture on Medium-high (70%) power for 1 minutes, stir.
- The morsels may retain some of their original shape. If necessary,.
- microwave at additional 10-15 seconds intervals, (to prevent burning.
- of the chocolate) stirring just until smooth. Alternatively, you can.
- melt the chocolate on a hot water bath.
- Transfer the mixture to a large mixer bowl. Stir in the vanilla.
- extract. Gradually beat in the sugar, alternating with the milk until.
- you get a smooth frosting.
Nutrition Facts : Calories 425.2, Fat 19.8, SaturatedFat 12.4, Cholesterol 32.4, Sodium 254.9, Carbohydrate 59.7, Fiber 1.2, Sugar 55.7, Protein 3.1
ONE-BOWL MILK CHOCOLATE CAKE WITH CHOCOLATE-CARAMEL FROSTING
Real milk chocolate-not just cocoa powder-gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and portability, this cake is sure to be your new go-to for special occasions and backyard barbecues.
Provided by Rhoda Boone
Categories #CAKEWEEK Cake Chocolate Father's Day Potluck Butterscotch/Caramel Bake Dessert Birthday Wedding Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 15
Number Of Ingredients 18
Steps:
- Bake the cake:
- Preheat oven to 350°F. Butter a 13x9" pan and dust with 2 Tbsp. cocoa powder, tapping out excess.
- Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly.
- Whisk eggs and vanilla in a large bowl. Add sugar and whisk until smooth, lightened in color, and slightly aerated, about 2 minutes. Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.
- Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth (there will be a few small lumps). Transfer to prepared pan.
- Bake cake until a tester inserted into the center comes out clean, 35-40 minutes. Transfer pan to a wire rack and let cake cool completely.
- Make the frosting:
- Slice 2 oz. chocolate into long, thin shards; reserve for decorating. Coarsely chop remaining 7 oz. chocolate and transfer to a medium bowl. Add vanilla and salt.
- Heat cream in a small pot over medium until just starting to simmer. Pour over chocolate mixture and let sit 3 minutes. Whisk until chocolate is melted and smooth. Whisk in dulce de leche. Chill until firm, at least 1 hour.
- Whisk frosting to lighten and loosen, then use a spatula to spread over cake. If it's too stiff to work with, let it sit out on the counter for a few minutes. Sprinkle with reserved chocolate shards. Cut into thirds lengthwise, then into fifths crosswise (you should have 15 pieces).
- Do Ahead
- Cake can be made 3 days ahead; cover and chill. Bring to room temperature before serving.
CHOCOLATE CURRANT CAKE WITH TANGY CHOCOLATE FROSTING
Provided by Angelo Monaco
Categories Cake Bourbon Milk/Cream Chocolate Dessert Bake Yogurt Currant Winter Bon Appétit Cambridge Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine currants and whiskey in small bowl. Let stand 20 minutes.
- Sift flour, cocoa, baking soda and salt into medium bowl. Whisk sugar, yogurt, oil, milk, eggs and vanilla in large bowl. Mix in dry ingredients. Fold in currant mixture and chocolate chips. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack.
- Spread Tangy Chocolate Frosting over cooled cake and serve.
FOOLPROOF CHOCOLATE FROSTING
From America's Test Kitchen, make this in the food processor. Use whatever kind of chocolate you like...milk, semi-sweet, bittersweet...it's rich and delicious.
Provided by Lise in Indiana
Categories Dessert
Time 15m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed.
- Add corn syrup and vanilla and process until just combined, 5 to 10 seconds.
- Scrape sides of bowl, then add chocolate (cooled to 85º - 100º F) and pulse until smooth and creamy, 10 to 15 seconds.
- Frosting can be used immediately or held.
- The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.
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